1h 40 min 12 servings
  • 500g bolted rye flour
  • 250g cane sugar
  • 2 tsp bicarbonate of soda
  • 1-2 tbsp cinnamon
  • 3 ground cloves
  • 3 tsp ground cardamom
  • 250g acacia honey
  • 200ml buttermilk
  • 200g melted Lurpak® Unsalted
  • Lurpak® and extra sugar for the tin
  • Icing sugar to sprinkle on the cake


Mix all the dry ingredients together.

Stir the honey and buttermilk well together.

Grease a springform tin (25cm in diameter) well with butter and sprinkle it with sugar.
Pour the mixture in the tin and bake it in a preheated oven at 175°C for about 50-60 minutes. Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished. Put the cake on a wire rack to cool. Decorate the cake with holly and sprinkle with icing sugar, serve with coffee/tea or port.

Tips: Try toasting a couple of slices of this delicious spice cake the day after it has been baked and serve it with cold butter.

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